25 min.
35 min.
Pronta in:
60 min.

This recipe is for cheesecake in cupcake form! Absolutely delicious mini cheesecakes with a luscious soured cream topping. You could get creative by adding your favourite preserves or fresh fruits to serve.


  • 675g cream cheese
  • 200g caster sugar
  • 5 eggs
  • 1 teaspoon vanilla extract
  • 225ml soured cream
  • 200g caster sugar
  • 1 teaspoon vanilla extract


1Preheat oven to 180 C / Gas 4. Line muffin tin with paper cases.

2In a medium bowl, cream together the cream cheese and 200g of sugar. Stir in the eggs one at a time, then mix in the vanilla. Spoon into tin to fill each case about 2/3 to 3/4 full.

3Bake for 30 minutes in the preheated oven, until golden brown. Remove from the oven and cool for 5 to 10 minutes.

4To make the soured cream topping, whisk together the soured cream, 200g sugar and vanilla until smooth. Spoon into the well on the top of each cupcake.

5Return to the oven and bake for an additional 5 to 7 minutes, until set. Set cupcake tins on racks to cool, do not remove cupcakes from the pan until they are completely cool. For a finishing touch, you can add a dollop of your favourite fruit filling on top.


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